2 lbs. fish fillets or steaks
Salt and pepper
2 T. lemon juice
1 tsp. grated onion
1/4 C. margarine or butter, melted
Bread crumbs, fish coating or stuffing cubes are optional

Heat oven to 350*. If fillets are large, cut into serving pieces. Season with salt and pepper. Mix juice, onion and butter. Dip fish into butter mixture and place in greased 9×9″ square pan. Pour remaining batter mixture over fish. Bake uncovered 25 to 30 minutes or until fish flakes easily with fork. If desired, sprinkle with paprika or add optional choices above and brown in oven. Makes about 6 servings.

butter
fish of your choice

Set oven to broil and/or 550°. Place fish on greased pan. Season both sides, leaving skin side up, and brush with butter. Broil 2 to 3″ from heat for 5 to 8 minutes. Brush fish with butter and turn carefully, brushing top side with butter. Broil 5 to 8 minutes longer or until fish flakes easily.

2 lbs. fish fillets or steaks
1 T. salt
1/2 C. milk
1 C. dry bread crumbs
1/4 C. margarine or butter, melted

Heat oven to 500* F. Stir salt into milk, dip fish into milk, then coat with bread crumbs. Place in well-greased baking pan (13×9″). Pour melted butter over fish and place pan slightly above oven center; bake uncovered 10 to 12 minutes or until fish flakes easily with fork. Makes 6 servings.

5 cups of water
1 1/2 cups white wine
1/3 cup olive oil
2 Tbsp, minced parsley
1 minced garlic clove
salt and pepper
2 cups full of chopped onion
2 bay leaves
6 whole cloves
3 lbs. of snapper, whiting and ells
2 lobster tails
very brown toast

Optional:
huge green salad
bottle of Vin Blanche

Into your soup kettle, put 5 cups of water, 1 1/2 cups white wine, 1/3 cup olive oil, 2 Tbsp, minced parsley and 1 minced garlic clove, salt and pepper. Simmer for 10 minutes. In a double thickness of cheese cloth, put about 2 cups full of chopped onion, 2 bay leaves and 6 whole cloves.

Cut into serving pieces about 3 lbs. of snapper, whiting and ells; add 2 lobster tails also cut into chunks. Place fish into the cheese clothe and tie very firmly, but do not crowd. Suspend this into the court bouillon by securing the ends of the cheese cloth to the side of the handle. Cover and simmer very, very gently for 45 minutes. Use your largest soup dishes. Into each put a thick slice of very brown toast, top it with pieces of fish and lobster and generously ladle the bouillon over all. A huge green salad and a bottle of Vin Blanche complete supper.

2″ wide fillet pcs. of fish, cleaned
“Fish Stuff” seasoning (recipe follows)
“Lemon Butter” seasoning (recipe follows)
1 fairly hot grill

Take fish fillets and make a liberal application of Fish Stuff Seasoning to both sides and place on papertoweling. Set aside for 55 to 60 minutes to season. Place fillets on hot grill and cook 6 to 8 minutes per side, depending on thickness. If done, fish will be white all the way through, flake easily and be slightly browned on both sides. While still on grill last couple minutes, apply Lemon Butter liberally to both sides and again (if any left over) after removing from grill.

FISH STUFF SEASONING

Garlic salt
Onion salt
Lemon-pepper
Laurie’s seasoning salt
Black pepper
Morton’s natural seasoning blend

Mix together equal amounts of these seasonings and place in a shakertype lid jar for ready availability of use.

LEMON-BUTTER

1/2 fresh lemon
1/2 to 1 stick butter or margarine

Squeeze the juice from lemon into a small saucepan and melt added butter over very low heat and mix. Pour over fish to baste on both sides.

8 oz. fish fillets (fresh, frozen or thawed)
2 med. carrots, sliced very thin
1 sm. onion or 3 scallions, chopped
2 celery stalks, sliced
1 med. potato, sliced very thin
1 T. minced parsley
1 T. margarine
Dash of pepper
Paprika
Lemon juice

Wash fish and dry. Set aside. Arrange vegetables and parsley in dish. Dot with margarine; cover and bake at 400° for 10 minutes, Add fish to baking dish; sprinkle lightly with pepper, lemon juice and paprika. Bake another 8 to 10 minutes, or until fish flakes easily with fork.

2 lbs. fish fillets, fresh or frozen
3 C. Rice Crisps cereal, crushed to 1 1/2 C.
1/2 tsp. salt
1/8 tsp. pepper
1 T. dried parsley flakes
1/2 C. margarine or butter, melted

If fish is frozen, thaw, rinse and dry; set aside. Place crushed Rice Crisps cereal in shallow dish or pan. Stir in salt, pepper and parsley flakes; set aside. Pour margarine into another dish or pan. Dip fish fillets in margarine. Coat with cereal mixture. Place in single layer in well greased shallow baking pan. Bake at 375° F. about 25 minutes or until fish flakes easily when tested with a fork. Do not cover pan or turn fish while baking. Yield: 6 servings.

1 lb. fish fillets, fresh or frozen
1 can (11 oz.) mandarin orange segments
1/2 C. chopped salted peanuts
1 can (10 1/2 oz.) condensed cream
1/2 tsp. salt of mushroom soup
1/2 C. chopped onion
1 C. sliced celery
1 can (3 oz.) chow mein noodles

Thaw frozen fish. Cut into 1″ pieces. Drain orange segments; save 1/4 cup syrup. Save about 1/4 of the orange segments for garnishing top. Combine soup, reserved orange syrup, remaining orange segments, fish, celery, onion, peanuts, salt and 1/2 of the noodles; mix. Spread mixture into a shallow 1 1/2-quart casserole. Cover with aluminum foil, crimping it to edges of casserole. Bake in moderate oven (350°) about 30 minutes. Uncover. Sprinkle with remaining noodles. Continue cooking about 10 minutes or until hot and bubbly and fish flakes easily. Garnish with orange segments. Makes 4 servings.

1/2 cup each of lemon juice and cooking oil
2 Tbsp. minced parsley
1/2 Tsp. dry mustard
salt and pepper
2 lbs. red snapper steaks
2 Tbsp. butter
2 Tbsp. lemon juice
garlic powder

Combine 1/2 cup each of lemon juice and cooking oil; add 2 Tbsp. minced parsley, 1/2 Tsp. dry mustard, salt and pepper. Pour this over 2 lbs. red snapper steaks and allow to marinate for 2 or 3 hours. Drain but do not dry the fish. Put upon a foil lined shallow pan and place in preheated broiler 5″ from the flame. Broil for 7 or 8 minutes on each side.

DO NOT OVER COOK. Over a high flame, boil down the marinade; add 2 Tbsp. butter, 2 Tbsp. lemon juice and a pinch of garlic powder. Spoon hot sauce over the fish and serve. It is best to have the fish cut from head to tail.

These steaks broil better than those cut across the fish for the meat separates into large flakes.

4 lb. red snapper dressed
salt
pepper
dry mustard
shortening
flour
1 cup minced onion
3 Tbsp. bacon fat
4 cups chopped tomatoes
2 Tbsp. minced parsley
1/2 tsp. sugar and pepper
salt

Have a 4 lb. red snapper dressed. Rub it inside and out with salt, pepper and a bit of dry mustard. Place fish in a well greased baking dish; brush with melted shortening, dust lightly with flour and bake in a 375′ oven for 15 minutes, then cut heat back to 350′. In the mean time, make a sauce by lightly frying 1 cup of minced onion in 3 Tbsp. bacon fat; add 4 cups of chopped tomatoes, either fresh or well drained canned ones. Add 2 Tbsp. minced parsley, 1/2 tsp. sugar and pepper and salt to taste. Simmer for 5 minutes and hour over the fish. Return to oven and bake for 40 minutes. Add a little needed boiling water to the sauce when basting, perhaps three times during baking time.